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Creamy Turnip Potato Puree in white oval bowl with serving spoon on napkin with red stripe.
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4.85 from 20 votes

Creamy Mashed Turnips

This creamy, dreamy mashed turnip recipe will have you thinking about turnips in a new way. Infused with rosemary and garlic, this humble root vegetable is elevated to elegant new heights!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Side Dishes - Vegetables
Cuisine: American
Diet: Diabetic, Gluten Free
Servings: 6
Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

  • 2 pounds turnips (approximately 8 medium turnips)
  • 1 pound Russet potatoes (approximately 2 large)
  • 4 cloves garlic left whole
  • 1 large sprig fresh rosemary or 2 smaller
  • 4 cups chicken broth or 4 cups water and 1 tablespoon broth concentrate (such as Better Than Bouillion) or as needed to cover the turnips and potatoes
  • Salt and freshly ground black pepper
  • 1/4 cup heavy cream
  • 2 tablespoons unsalted butter

Instructions

  • Peel the turnips and potatoes and cut into approximately 1-inch chunks.
  • Place in a medium-sized pot with the garlic and rosemary.
  • Pour just enough chicken broth over the turnips and potatoes to cover.
  • Bring to a boil. Cook uncovered for 15-20 minutes or until the turnips and potatoes are very tender. Remove the rosemary sprig before the leaves begin to fall off, approximately halfway through cooking.
  • Drain off and reserve the cooking liquid for another purpose or discard.
  • Place the pot back on the hot burner so that any excess moisture evaporates away.
  • Add the cream.
  • Mash with a potato masher or puree with an immersion blender until smooth.
  • Season to taste with salt and black pepper.
  • Transfer to a serving bowl and top with butter if desired.

Notes

SUBSTITUTIONS:
  • Water can also be used with a concentrated bouillon paste in place of chicken broth.
TIPS:
  • The size of the turnips can greatly impact the flavor. Choose baby or young turnips for a lighter, more delicate flavor. The older and larger the turnip, the more intense the flavor.
MAKE AHEAD:
  • Can be made 1 to 2 days ahead of time. Cool and refrigerate. Reheat in the microwave.
FREEZER-FRIENDLY:
  • Expect the frozen-thawed result to be a bit more watery than when you froze it initially.  Drain off any excess liquid.  Reheat uncovered in the oven.

Nutrition

Serving: 1 | Calories: 182kcal | Carbohydrates: 25g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 719mg | Potassium: 651mg | Fiber: 4g | Sugar: 7g | Vitamin A: 267IU | Vitamin C: 37mg | Calcium: 73mg | Iron: 1mg